It is an enticing preparation of kidney beans (rajma) that has bold flavour of garlic along with the hint of dried fenugreek leaves (kasuri methi), chillies and ginger. It would be needless to state that dhaba style rajma masala can be served with rice; after all rajma rice make a deadly combination. It can also be served with parathas or chapattis.
There is a variety of rajma available in the market. Frankly even I am not a good judge of them. I prepare whatever is delivered to me. Any variety of rajma can be used for this recipe. What is important is to soak and boil them properly. I add a pinch of baking soda so the rajma cooks properly. Dhaba gravies have some texture as opposed to the smoothness found in restaurant style gravies. Therefore chopped onions have been used. However, to bring the gravy together properly, tomato puree has been used. Dhaba style gravies also have some strong flavours, which is garlic in this case.
Other rajma recipes on the blog are one pot rajma recipe, no onion no garlic rajma masala.
1. Pressure cook 1 cup rajma with 3 cups water, salt to taste and a pinch of baking soda. Cook on high flame till 1 whistle. Cook on low flame for 20 minutes. Let the pressure release. Keep aside for now.
1. Heat 2 tbsp oil. Add 2 chopped onions.
2. Cook till onions turn golden brown.
3. Add spices i.e. 1 tsp red chilli powder, 1 tsp garam masala powder, ½ tsp dry mango (amchur) powder, ¼ tsp turmeric powder, 1 tsp coriander powder. Cook for 1 minute.
4. Add 1cup tomato puree. Cook till oil oozes.
5. Add 2 tsp ginger chilli paste. Cook for 2 minutes.
6. Add boiled rajma. Cook for 5 minutes.
7. Add water of boiled rajma. Add salt to taste. (Remember we added salt while boiling rajma, therefore at this point, add salt for gravy). Let it simmer for 10-15 minutes.
1. Heat 1 tbsp oil. Add 6 crushed garlic cloves.
2. Cook till garlic turns golden.
3. Add 1 tsp dry fenugreek leaves (kasuri methi).
4. Add tempering to prepared rajma. Garnish with chopped coriander leaves.
5. Serve with missi roti and sirke wala pyaaz. Bon appétit.
PREP TIME 15 minutes
COOK TIME 40 minutes
TOTAL TIME 55 minutes
1. Pressure cook 1 cup rajma with 3 cups water, salt to taste and a pinch of baking soda. Cook on high flame till 1 whistle. Cook on low flame for 20 minutes. Let the pressure release. Keep aside for now.
1. Heat 2 tbsp oil. Add 2 chopped onions.
2. Cook till onions turn golden brown.
3. Add spices i.e. 1 tsp red chilli powder, 1 tsp garam masala powder, ½ tsp dry mango (amchur) powder, ¼ tsp turmeric powder, 1 tsp coriander powder. Cook for 1 minute.
4. Add 1cup tomato puree. Cook till oil oozes.
5. Add 2 tsp ginger chilli paste. Cook for 2 minutes.
6. Add boiled rajma. Cook for 5 minutes
7. Add water of boiled rajma. Add salt to taste. (Remember we added salt while boiling rajma, therefore at this point, add salt for gravy). Let it simmer for 10-15 minutes.
1. Heat 1 tbsp oil.
2. Add 6 crushed garlic cloves.
3. Cook till garlic turns golden.
4. Add 1 tsp dry fenugreek leaves (kasuri methi).
5. Add tempering to prepared rajma.
6. Garnish with chopped coriander leaves.
7. Serve with jeera rice and sirke wala pyaaz. Bon appétit.
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